Stearic acid Content of Cereals
(31 - 40)
7 mg
(per 20 g edible portion)
Rice, Paddy rice grain (under-milled rice, raw)
2 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
30 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
1 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
3 mg
(per 10 g edible portion)
Buckwheat flour (inner layer)
33 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
4 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
13 mg
(per 50 g edible portion)
Barley (splited grain, raw)
3 mg
(per 15 g edible portion)
Shiratamako
4 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
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